Grease 12 large or 18 small muffin cups, or line the cups with muffin papers.

Preheat the oven to 180 C.

ift the flour, salt, baking soda, baking powder, and spices together.

Mix together the brown and white sugar and the eggs; add to this the vegetable oil, vanilla, and lemon rind. Stir in the grated zucchini.

Add the flour mixture, combining everything. Do not over-mix.

Fill the muffin cups or muffin tins two-thirds full and bake for about 25 minutes, until a skewer, cake tester or knife inserted in the centre comes out clean or the muffin feels springy when pressed gently with your finger.